Healthy, Clean Eating Recipes

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Quinoa Green Goddess Bowl From Forks Over Knives Meal Planner
Quinoa Green Goddess Bowl From Forks Over Knives Meal Planner
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Crunchy Chopped Salad With Pears
Crunchy Chopped Salad With Pears
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Green Shakshouka
Green Shakshouka
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Vegan Coconut Curry Vodka Sauce
Vegan Coconut Curry Vodka Sauce
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Where To Eat In Havana, Cuba
Where To Eat In Havana, Cuba
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Kale Salad with Crispy Chickpeas, Avocado, and Cilantro Jalapeño Dressing
Kale Salad with Crispy Chickpeas, Avocado, and Cilantro Jalapeño Dressing
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Spaghetti Squash Hash Browns
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Spicy Tuna Quinoa Bowl with Sesame Kale
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Asian-Inspired Breakfast Bowl With Sesame Aioli
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Sweet Potato Noodles With Garlic Cashew Cream, Kale, and Mushrooms
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Vegan Butternut Squash Mac and Cheese with Kale
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Potato and Pepper Breakfast Scramble With Avocado
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Crispy Za’atar Roasted Chickpea Tacos with Kale and Radish Slaw! I used @therealcoconut coconut flour tortillas and toasted them over the stuff. I spread a little goat feta on the bottom (tried to make a herbed whipped feta yesterday and it came out more like a spread!) and topped with a mix of finely chopped (and massaged) kale and radish with olive oil, lemon juice, and apple cider vinegar. . To make the crispy chickpeas, I used a can of chickpeas rinsed, drained, and patted dry. Tossed them in olive oil and za’atar seasoning (I get mine on Amazon), and baked for 25 min at 425. . Topped off the tacos with some scallions. And in pic #2, added on some pickled red onions! As you can see I’ve been using them in a LOT. There are a ton of recipes online but I used a simple one from Bon Appetit.
Not sure what to call this big ole rainbow, but here we go: Baby Potatoes & Shredded Chicken with Jalapeño Yogurt Sauce, Sautéed Baby Kale and Spinach Pickled Red Onions, Scallion, and Parsley. If you are vegetarian, this dish would also work really well with crispy chickpeas instead! . To make the potatoes, I just roasted them on a baking sheet for 20 minutes with a drizzle of olive oil at 425. I had leftover chicken I had baked so I just shredded it with a fork and sautéed it in the pan with the baby kale, some spinach, and smoked salt. Ingredients for the Jalapeño Yogurt Sauce below: . 1/2 cup Greek yogurt Juice of 1/2 lime 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 scallion, finely chopped 1/2 small Jalapeño, finely diced Mix together in a bowl until smooth
Toasted Rosemary Sourdough Toast with Avocado Topped with Spicy Goat Cheese, Soft-Boiled Eggs, Sliced Radishes, Grape Tomatoes, and Pickled Red Onion. . I made pickled red onions for the first time and it was so easy! I just used a recipe from Bon Appetit, and it came out great. Been putting it on everything
A big ole bowl of plant-based heaven: Quinoa Green Goddess Bowl made using the @forksoverknives meal planner. #ad I started eating more plant-based foods back in college after watching the Forks Over Knives documentary, and now everything has come full circle since I’ve been using their meal planner. Even if you’re not a vegan or vegetarian, this meal planner can help you incorporate more plant-based meals into your diet, especially if you don’t know where to begin when it comes to meals (plus it generates a grocery list for you, major bonus). More info on this delicious bowl and the Forks Meal Planner can be found up on the blog today! Link in bio. #forksoverknives
I know it’s the most millennial thing ever, but I love finding creative ways to eat avocado toast. This is one of my favorites: Caprese Avocado Toast! I used mashed avocado on toasted whole wheat bread with cherry tomatoes, vegan mozzarella, fresh basil, olive oil, balsamic vinegar, hemp seeds, oregano, salt, and pepper. You can of course use regular mozzarella here, but if you do want to try a vegan one, I typically use @miyokoscreamery. ❤️
Vegan Harissa Caesar Salad with Crispy Roasted Chickpeas, Baby Kale and Butter Lettuce, Roasted Tomatoes, Sautéed Broccoli Rabe, and Sliced Avocado. . To make the dressing, I made my usual vegan Caesar and mixed in a dollop of harissa. You can purchase harissa yourself or make your own (I have a recipe you can use that I’ll link in my bio!) Caesar recipe below (just blend ingredients together) . 1/2 cup soaked raw cashews (soaked overnight) 2 tablespoons Dijon mustard Juice of 1 small lemon 2 tablespoons extra virgin olive oil 1 teaspoon garlic powder . Dressing recipe is also up on my blog if you ever need to reference it!
#ad Matcha Collagen Chocolate Cups made with @bulletproof Collagen Protein Powder. These tasty cups are made with just coconut oil, cocoa powder, maple syrup, collagen, coconut butter, and matcha. Each cup contains 11 grams of protein from collagen, and which makes them the perfect afternoon lift-me-up. For those wondering, using collagen protein can help with things like your skin as well as joint and bone support. I use it in my matcha daily, but it also mixes well into recipes like these. Keep em in your fridge, and grab them when you're on the go! . Here's how to make! (Makes 4 cups) . In a medium bowl, mix together 4 tbsp melted coconut oil with 4 tbsp cocoa powder, 1 tsp pure maple syrup, and 1 scoop @bulletproof Collagen Protein Powder. Spoon half the mixture into 4 muffin tins lined with cupcake liners. Place into the freezer for 10 minutes to harden. . In a separate medium bowl, combine 1/4 cup melted coconut butter, 1 scoop @bulletproof Collagen Protein Powder, 2 tsp matcha, and 1 tsp pure maple syrup. Mix until smooth. Divide the mixture evenly on top of the 4 chocolate bases from the freezer, pressing down with a spoon to smooth. Cover with remaining melted chocolate mixture. Place in the fridge for at least 20 minutes to harden. Keep refrigerated. . To get some of your own collagen, be sure to check the link in my bio! #BeBulletproof
Pasta Party anyone?! Rigatoni in Spicy Coconut Tomato Sauce with sautéed kale! I used @eatbanza chickpea pasta and then made the sauce using about 1/3 cup spicy tomato sauce, a splash of coconut milk, and a dash of garlic powder, onion powder, paprika, salt, and pepper. Amp up the heat with some crushed red pepper!